Experience: More than 10 years of experience in food research and development, five years of teaching experience and more than two years of experience in food industry. He is also a certified food scientist with nearly 20 years of experience in research and development of soy foods and soy based beverage. He has expertise and in-depth knowledge of soymilk, tofu, natto, soy flour, soy protein concentrate, soy protein isolate, texturized soy protein, and quality evaluation of food grade soybeans.